Author: Lauren Carter

Retro Aprons and Modern Recipes
Recipes

Flapjack

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 450g oats
  • 200g golden caster sugar
  • 200g golden syrup
  • 200g dairy free butter
  • 50g plain flour

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a 30 x 20cm tin with baking paper and set to one side
  • Add the oats and plain flour to a bowl. Stir to combine then set to one side
  • Add the golden caster sugar, golden syrup and dairy free butter to a pan. Simmer on a medium heat until the sugar has dissolved and the butter has melted
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Spread the mixture evenly across the base of the tin
  • Put the tin in the pre-heated oven and bake for 20-25 minutes, or until golden brown
  • Once baked, remove from the oven and set to one side. Allow to cool before slicing and serving

This recipe serves 12.

Recipes

Blueberry & Almond Banana Bread

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 3 ripe bananas
  • 250g plain flour
  • 150g light brown sugar
  • 150g blueberries
  • 100ml sunflower oil
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp almond extract
  • A handful of flaked almonds

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 2lb loaf tin with a little sunflower oil and set to one side
  • Add all of the dry ingredients, apart from the blueberries and flaked almonds, to a bowl
  • Peel the bananas and add to a food processor. Process until a smooth mixture is formed
  • Add all of the wet ingredients to a measuring jug
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Add the blueberries to the mixture and stir to combine
  • Gently pour the batter in to the loaf tin
  • Decoratively arrange the flaked almonds on top of the mixture
  • Put the loaf tin in the pre-heated oven and bake for 30-35 minutes, or until golden brown

This recipe serves 8.

Recipes

Lentil & Chickpea Dal

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400ml coconut milk
  • 200ml vegetable stock
  • 400g chickpeas
  • 200g dried red lentils
  • 1 brown onion
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp garam masala
  • 1 tbsp black mustard seeds
  • 1 tbsp turmeric
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onion. Peel and finely chop the onion
  • Add the onion to a large pan along with the coconut oil and mustard seeds
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the ginger and garlic. Add the ginger and garlic to the pan along with the spices and fenugreek
  • Stir to combine then saute for a further 5 minutes
  • Add the chickpeas, lentils, coconut milk and vegetable stock to the pan. Stir to combine then simmer on a medium heat until the lentils are soft and most of the liquid has been absorbed
  • Season to taste then serve

This recipe serves 4.

Recipes

Chocolate Mousse Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 700g silken tofu
  • 300g shortcrust pastry
  • 200g dark chocolate
  • 100g golden caster sugar
  • 2 tbsp cocoa powder
  • 1 tbsp vanilla extract
  • A handful of cacao nibs
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the mousse
  • Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Add the melted chocolate to a food processor along with the silken tofu, sugar, cocoa powder and vanilla extract. Process until a smooth mixture is formed
  • Spread the mousse evenly across the base of the pastry
  • Put the tart in the fridge and allow to set. This will take around 2 hours
  • Decorate with cacao nibs for a final flourish

This recipe serves 8.

Recipes

Hot & Sour Noodle Soup

Lauren Carter1 Comment

Here’s how to make it…

Ingredients:

  • 800ml mushroom stock
  • 300g cooked rice noodles
  • 200g firm tofu
  • 150g shiitake mushrooms
  • 4 spring onions
  • 2 bell peppers
  • A handful of bean sprouts
  • A handful of spring greens
  • 2 tbsp chilli garlic sauce
  • 1 tbsp tapioca starch
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little sesame oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the soup. Finely chop the mushrooms and peppers. Add the mushrooms and peppers to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Finely chop the spring onions and spring greens. Add the spring onions and spring greens to the pan along with a handful of bean sprouts
  • Stir to combine then saute for a further 5 minutes
  • Add the mushroom stock and chilli garlic sauce. Stir to combine then simmer on a medium heat until the mushrooms are soft
  • Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
  • Add the mixture to the soup. Stir continuously until the soup has thickened
  • Remove the tofu from the oven and transfer to the soup along with the cooked rice noodles
  • Season to taste then serve

This recipe serves 4.